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Spring Pea and Mint Soup

It takes only minutes to whip up this light but filling springtime soup. Simple ingredients with a delicious and fresh result.
Course Soup
Cuisine North American
Keyword mint, pea shoots, shallots, spring peas, spring soup
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 2 tbsp butter or olive oil
  • 4 shallots chopped
  • 1 leek trimmed and chopped, (this can be replaced with an onion if you don't have a leek on hand)
  • 2 cloves garlic chopped
  • 4 cups vegetable or chicken stock
  • 6 cups of peas fresh or frozen, divided
  • 1/2 cup packed mint leaves
  • kosher salt
  • white pepper
  • pea shoots for garnish
  • mint leaves for garnish
  • yogurt or sour cream for garnish

Instructions

  1. Heat the butter or oil in a stock pot over medium heat. Add the shallots, leek and garlic and sweat till softened. Don't let them start to brown.
  2. Add 2 cups of the stock and bring it to a boil over medium high heat. As soon as the stock is bubbling, add 5 cups of the peas. Reduce the heat to medium and cook the peas. If they are fresh peas, this may take 8-10 minutes, depending on their size. If you are using frozen peas it will only take 2-3 minutes.
  3. Add the remaining stock and the mint leaves. Take off the heat. Using either an immersion blender or a stand blender, whiz the soup till smooth. If using a stand blender, you may need to do this in batches. Cover the lid with a towel as the heat from the soup may escape.
  4. Return the soup to the pot, and add the remaining cup of peas. Warm the soup over medium heat till the peas are just softened. Taste and season with salt and pepper.
  5. Ladle into serving bowls and garnish with a few pea shoot sprigs and chopped mint. Dollop some yogurt, sour cream or even creme fraiche if you want.

Recipe Notes

If you want to replace 1 or 2 cups of the peas with another green vegetable like broccoli, romanesco, celery, or even zucchini, add these 6 minutes before adding the frozen peas, or at the same time as the fresh peas.
Use a coconut yogurt for garnish if you want to keep this meal vegan.

When re-warming from the fridge, it may have thickened, feel free to add a bit of water to thin it out if you want. For other re-warming tips, see the blog post